Korean Chicken Bao Pressure Cooker Recipe
Soft and fluffy steamed bao buns filled with crispy marinated chicken tossed in sweet and spicy Korean gochujang sauce, served with fresh veggies. Perfect as finger food or party snacks!
Equipment
- 1 Mixing bowl Large
- 1 Steamer Double-layer pan or alternative
- 1 Deep fryer or pan with oil for frying chicken
- 1 Saucepan for cooking glaze
Ingredients
Dough
- 450 g Plain flour for bao dough
- 2 tablespoon Caster sugar
- 0.5 teaspoon Salt
- 2 teaspoon Instant dried yeast
- 3 tablespoon Whole milk
- 210 ml Warm water
- 3 tablespoon Unsalted butter very soft
- 1 tablespoon Olive oil
Chicken Marinade
- 4 Chicken breasts cut into bite-size chunks
- 240 ml Buttermilk
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 0.25 teaspoon Garlic salt
Crispy Coating
- 180 g Plain flour
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Garlic salt
- 0.5 teaspoon Celery salt
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Baking powder
- 1 teaspoon Chilli flakes
Korean Sauce
- 2 tablespoon Gochujang paste
- 2 tablespoon Honey
- 4 tablespoon Brown sugar
- 4 tablespoon Soy sauce
- 2 cloves Garlic peeled and minced
- 2 teaspoon Minced ginger
- 1 tablespoon Vegetable oil
- 1 tablespoon Sesame oil
To Serve
- 1 small Red onion thinly sliced
- 0.25 Cucumber chopped
- 1 bunch Fresh coriander roughly chopped
- 2 teaspoon Sesame seeds black and white
Instructions
Instructions
- Mix flour, sugar, salt, and yeast in a large bowl to start your dough.
- Warm milk, water, and butter until melted, cool slightly, then stir into dry ingredients to form a dough.
- Knead dough on a floured surface for 10 minutes until smooth and elastic then let rise for 1.5–2 hours until doubled in size.
- While dough rises, marinate chicken in buttermilk, salt, white pepper, and garlic salt for 1 hour in the fridge.
- Divide risen dough into 20, shape ovals, brush with oil, fold, and proof again for 1 hour.
- Mix all crispy coating ingredients in a bowl.
- Dredge marinated chicken in coating mix and fry in hot oil in batches until golden and cooked through.
- Steam bao buns over simmering water for 10 minutes until puffed and soft.
- Mix all glaze ingredients in saucepan, boil then simmer for 5 minutes until thick.
- Toss fried chicken in Korean glaze until coated evenly.
- Open each steamed bao, stuff with glazed chicken and top with red onion, cucumber, coriander, and sesame seeds.
- Serve hot and enjoy immediately or reheat later.
Notes
Bao and chicken can be prepped ahead. Reheat bao by steaming 4-6 minutes, chicken in oven at 190C until crispy, sauce on stovetop. Assembling fresh ensures best texture.